Basic Curry Powder (Indian Curry)
- 6 Dried red chilies
- 25 g (1 oz) coriander seeds
- 2 ts Cumin seeds
- 1/2 ts Mustard seeds
- 1 ts Black peppercorns
- 1 ts Fenugreek seeds
- 10 Fresh curry leaves
- 1/2 ts Ground ginger
- 1 tb Ground turmeric
This medium-hot curry blend can be used in any dish that calls for curry
powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium
heat until they darken, stirring or shaking the pan frequently to prevent
burning. Leave to cool, then grind to a powder. Dry roast the curry leaves
in the pan for a few minutes, then grind and add them to the mixture with
the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp
ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis" on May 16, 97
powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium
heat until they darken, stirring or shaking the pan frequently to prevent
burning. Leave to cool, then grind to a powder. Dry roast the curry leaves
in the pan for a few minutes, then grind and add them to the mixture with
the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp
ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #615
by "Mary Spyridakis"
